Vegetable Lasagna In Parmesan Cream Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | E, G, T, V | 8 | Servings | |
INGREDIENTS
| 3 | T | Butter or margarine |
| 2 | T | Flour |
| 1/4 | t | Ground red pepper |
| 1/4 | t | Salt |
| 2 | c | Milk |
| 1/2 | c | POLLY-O All Natural Grated |
| Parmesan Cheese | ||
| 3 | c | Chopped broccoli* |
| 1 | c | Shredded carrots |
| 1 | Red pepper strips, chopped | |
| 1/2 | c | Chopped onion |
| 3 | Cloves garlic, minced | |
| 2 | T | Olive oil |
| 2 | c | POLLY-O All Natural Whole |
| Milk Ricotta Cheese | ||
| 1/3 | c | Chopped Fresh basil leaves |
| 2 1/2 | c | Parmesan Cheese Sauce |
| divided | ||
| 9 | Lasagna noodles | |
| 3 | c | POLLY-O Pizza Shreds 4 |
| Cheese Blend divided | ||
| 1/4 | c | POLLY-O All Natural Grated |
| Parmesan Cheese optional |
INSTRUCTIONS
Substitute 1 pkg. (10 oz. each) chopped frozen broccoli, thawed, drained, for fresh broccoli. Stir into carrots, red pepper, onion and garlic after cooking. PARMESAN Cream Sauce: Melt butter in saucepan on low heat. Stir in flour and seasonings. Cook 2 minutes or until bubbly. Gradually stir in milk until smooth. Stirring constantly, cook on medium heat until mixture boils and thickens. Reduce heat to low, simmer 3 to 5 minutes. Stir in cheese. VEGETABLE Lasagna: Cook and stir broccoli, carrots, red pepper, onion and garlic in oil in large skillet on medium-high heat 4 to 5 minutes or until tender-crisp. MIX ricotta cheese and basil. SPOON 1/4 cup of the Parmesan Cheese Sauce into 12x8-inch baking dish. Top with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan Cheese Sauce. Repeat layers. Top with remaining 3 noodles, remaining 1/3 of the Parmesan Cheese Sauce and vegetable mixture and 1 cup pizza shreds. Sprinkle with parmesan cheese, if desired. Cover. BAKE at 375°F for 55 minutes. Uncover. Bake an additional 5 minutes or until hot and bubbly. Recipe by: KRAFT WEBSITE Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Jan 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 545
Calories From Fat: 230
Total Fat: 26.2g
Cholesterol: 59.4mg
Sodium: 874.1mg
Potassium: 506mg
Carbohydrates: 46.1g
Fiber: 2.8g
Sugar: 4.8g
Protein: 31.9g